In expanding our adventures by water from the Amazon River to the other side of the world, Aqua Expeditions could not be more fortunate than to have David Thompson, Asia’s top ranked chef on The Diners Club® World’s 50 Best Restaurants’ List join us as consulting chef. Our on board, chefs shop local riverside markets, often with our guests, for the day’s freshest ingredients, from catfish to river prawns, and organic local produce.
Coconut, lemongrass, coriander, turmeric are just a few of the most recognisable flavours our guests can expect on Thompson’s ever changing, inventive menus that always remain authentic to the surroundings.
David Thompson’s restaurants perennially earn Michelin stars for his Southeast Asian cuisine and rank on The World’s 50 Best list, yet he arrived at such accolades by accident. In 1986, an unexpected detour in his holiday plans left the Sydney native in Bangkok. He had to eat, of course, and discovered Thai food by ‘happy serendipity’. The young chef began to study the language as well as the cuisine, eventually finding his way to recipes in Thai ‘books of the dead’ that became his most valuable resource and inspiration.
You will savour onboard signature dishes created by Michelin Chef David Thompson
Thompson returned home to achieve success in Sydney with the 1992 opening of Darley Street Thai, and Sailors Thai three years later. The Australian chef was then asked by Singapore lifestyle and hospitality legend Christina Ong to create a Thai restaurant in her Halkin by COMO hotel in London. Nahm opened in London in 2001 and was awarded a Michelin star within six months, the first Michelin ever for a Thai restaurant.
Nine years later, Thompson did what many critics considered audacious, bringing Nahm to Bangkok where he has developed a loyal following even among Thais, thanks in part to the finest quality Thai ingredients, including many straight from his own farm in Ratchaburi Province outside the Thai capital. Thompson’s latest restaurant, Long Chim, has locations in Singapore and Perth, both opened in 2015.
As consulting chef of the Aqua Mekong, Thompson expands his adventurous palate more broadly around Southeast Asia, incorporating culinary traditions of Mekong River cultures with the freshest ingredients to create indigenous inspired dishes like river prawns with ginger, shallots, tamarind and palm sugar served on betel leaves, Cambodian green curry of catfish and lemon basil cashew nut pudding with coconut cream.
Last Minute Discount until 28.02.2017 (details >>)
10% Off Early Bird Discount (details >>)
3 and 7-night departures are also available. Leave a message and we will get back to you. We are happy to go through all the options to make sure you experience an amazing river cruise on the Mekong in 2017.
Get in touch with our Abberley team and we’ll design a bespoke trip for you that meets your specific standards and tastes in luxury, comfort and privacy.